About Our Shincha (New Tea)

At Toka, “shincha” refers to a limited seasonal period—from the first flush (ichibancha), made from the earliest tender buds of the year, until around mid-August. Whether sencha or kamairicha, each cultivar expresses its own vivid, fruit-like green aroma and refreshing clarity. This youthful character, unique to shincha, carries a vital energy that helps prepare both body and mind for the coming summer heat.

Traditionally, tea reaches its plucking season in early May. Accordingly, “shincha” is also considered a seasonal word for early summer. As is often the case with seasonal foods, there is a strong tendency to offer them as early as possible. In recent years, the shincha market has also begun earlier. In warmer regions such as Kagoshima, shincha may appear as early as March.

By contrast, our shincha is typically available from late June to early July—considerably later than the customary timing.

The reason lies in the environment in which our tea is cultivated. All of our tea is grown without the use of pesticides or chemical fertilizers, relying entirely on natural farming methods. As a result, the tea fields are often located away from conventional agricultural areas, in mountainous or highland regions. Even in May, temperatures there can drop significantly in the mornings and evenings, sometimes falling below freezing. Accordingly, harvesting begins gradually from mid-May. After processing, the first flush is usually shipped by farmers in early June, although depending on seasonal weather conditions, this may be delayed until late June.

We respect this natural cycle. Rather than forcing rapid growth, our shincha is allowed to develop fully in its own time. As a result, even when brewed cold—such as through ice infusion—it releases a rich fragrance and a uniquely fruity aroma that can only be experienced during this special season.

As the tea matures over the summer, the leaves develop a deeper, more rounded sweetness. This evolving flavor is one of the true pleasures of tea produced through natural farming.

We sincerely thank you for your patience in awaiting our “late” shincha. From time to time, we hope you may let your thoughts wander to the distant mountain highlands—imagining the fresh green leaves growing there and the careful, attentive work of the farmers who cultivate tea in harmony with nature.

Standing in the tea fields at 5 a.m. (Asamiya, Shiga Prefecture)